- 1 1/2 pounds boneless skinless chicken breast cut into 1 1/2 inch cubes
- 1 8oz. can pineapple chucks, drained
- 1 large red pepper cut into one inch squares
- 1/3 cup Drunken Jerk Jamaican Marinade
- 1 Tablespoon olive oil
In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce and olive oil. Cover dish or seal bag; refrigerate at least 1 hour or overnight to marinate, stirring occasionally.
Heat gas or charcoal grill. Drain chicken; discard marinade. If using wood skewers soak for an hour. Thread bell pepper, pineapple, and chicken alternately. I like to have pineapple on each side of the chicken as the pineapple picks up the Drunken Jerk marinade. Brush with remaining Drunken Jerk sauce.
Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.